Preparation :- 1. Heat 3 tablespoons of ghee in a heavy pan. Add the sugar alongwith the bananas and cook gently over low heat. Stir to prevent the mixture from sticking. 2. Keep adding a little of the remaining ghee, until all the moisture evaporates and the mixture becomes golden and sticky. 3. Add the nutmeg and cardamom; remove from heat when the halwa leaves the sides of the pan. Do not overcook. 4. Spread the halwa into a deep, large plate. Allow it to cool and cut into squares.